Phenolic compounds in plant foods occur in the soluble, both free and soluble ester form or glycosylated, forms as well as insoluble-bound forms. While the beneficial health effects of phenolics are often determined by examining or associating with the soluble fraction of phenolics. The insoluble-bound phenolics have received less attention. During food preparation, such as hydrothermal processing or cooking, the insoluble-bound phenolics may be released from the food matrix. Thus, the release of phenolics might be considered as a desirable goal. However, the released phenolics might not be accounted for fully as they could subsequently interact with other food components such as proteins. This type of interaction is dictated primarily by the type of phenolics involved. Inj addition, derivatization of phenolics might affect their bioactivities. This presentation provides examples to highlight the above aspects using both seeds such as lentils and individual phenolics belonging to both phenolic acid and flavonoid families.

Soluble and insoluble-bound food phenolics and phenolic derivatives

256th National Meeting (2018)

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.